It’s PUMPKIN time of year!
Yes that should be the official name to this time of year.
Have you ever had a pumpkin scone from the coffee house we all know and love?
If you have, and wished you could make them yourself, then your in for a treat.
I have been told MANY time that these scones are even better than theirs.
Here is my
SECRET recipe for Starbucks Pumpkin Scones
This is a true WINNER, print it let’s get baking!
I make batch after batch of these beauties and they are always devoured.
They smell amazing and I just love how pretty the frosting is all speckled with pumpkin goodness.
Fall is such a great time of year, I can’t wait for it to cool off a bit.
Fresh baked apples pies, pumpkin desserts and then add in some hot apple cider or hot cocoa….sounds perfect!
Better than Starbucks Pumpkin Scone
- 2 cups all purpose flour
- ½ cup sugar
- 1 T baking powder
- ½ tsp salt
- 8 Tablespoons cold butter
- ½ cup canned pumpkin
- 3 Tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 cup powdered sugar
- 2 Tablespoons milk
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- (orange Americolor food coloring)
- Combine flour, sugar, baking powder, salt, and spices in a large bowl.
- Cut in butter with a pastry knife, until mixture is crumbly with no chunks of butter.
- In a separate bowl, whisk together pumpkin, milk and egg.
- Fold wet ingredients into dry ingredients and form into a ball.
- Pat out dough onto lightly floured surface and form into a 1 inch thick rectangle
- (about 9 inches long and 3inches wide)
- Divide into three sections and then make each section into two triangles.
- Bake on parchment lined cookie sheets for 15 minutes at 400 degrees.
- Scones should begin to turn light brown, let cool on rack.
- Mix powdered sugar and milk together with spices and apply to scones when cooled. I applied first coat of icing then colored the rest orange and drizzled over the tops.
More PUMPKIN yumminess: